Turkish Lentil Soup
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
8
Description
Recipe from John Smith, chef at a popular American restaurant.
Ingredients
- Lentils - 7.4 oz
- Black Beluga Lentils - 7.4 oz
- Milk - 13 fl oz
- Carrot - 4.9 oz
- Potato - 28.2 oz
- Wheat Flour - 0.7 oz
- Onion - 7.1 oz
- Garlic - 2 cloves
- Butter - 1.8 oz
- Vegetable Oil - 3 spoons
- Salt - 1 tablespoon
- Water - 25 fl oz
- Ground Black Pepper - to taste
- Smoked salt - to taste
- Sesame bun - to taste
- Herbs - to taste
- Lemon - 1 piece
Step by Step guide
Step 1
In a pot, heat the butter and vegetable oil. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
Step 2
Add grated carrots and diced potatoes to the soup. Sprinkle the vegetables with flour and sauté for 2–3 minutes over medium heat, stirring occasionally.
Step 3
Rinse the lentils under running water and add them to the soup as well.
Step 4
Pour hot water into the pot, add the spices and salt. Once it reaches a boil, cover and simmer on the lowest heat for 20–25 minutes.
Step 5
Blend the contents of the pot using an immersion blender.
Step 6
Pour in the milk, stir, and return the pot to the heat.
Step 7
As soon as the soup starts to boil, remove it from the heat and ladle it into bowls.
Step 8
Garnish with chopped herbs and smoked paprika, and serve with a wedge of lemon.
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